One Pot Pumpkin Mac N Cheese

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This pumpkin mac n cheese is perfect for the holiday season or for a Thanksgiving dish that your toddler will actually eat! If mac n cheese is the only thing they will eat at Thanksgiving dinner, thats okay because this one is made with bone broth and pumpkin to get extra nutrients into your kids!

Packed with fall flavors and made in just one pot for easy cleanup, this recipe is a surefire way to win over even the pickiest eaters. Let’s dive into the magic of this comforting and nutritious dish!

Why One-Pot Pumpkin Mac and Cheese Is Great for Toddlers

  1. Nutrient-Rich Pumpkin: Pumpkin is a powerhouse of vitamins and minerals, including vitamin A, which is essential for your toddler’s vision and immune system. Sneaking it into a familiar favorite like mac and cheese is a win-win!
  2. Bone Broth Boost: Kettle and Fire chicken bone broth not only adds a rich flavor to the dish but also provides additional nutrients like collagen and amino acids, supporting your toddler’s growth and development.
  3. Protein-Packed Cheese: Shredded cheddar cheese is not just for flavor; it adds a dose of protein and calcium, crucial for your little one’s bone health.
  4. One-Pot Wonder: Less time spent cooking means more quality time with your toddler. With this one-pot recipe, you can enjoy a wholesome, homemade meal without the hassle of multiple pots and pans.

Now, let’s get into the simple steps to create this delightful One-Pot Pumpkin Mac and Cheese.

One-Pot Pumpkin Mac and Cheese Recipe

Ingredients:

  • 2 tbsp butter
  • 1 pound elbow noodles
  • 4 cups Kettle and Fire chicken bone broth
  • 1 cup milk
  • 1 cup pumpkin puree
  • 1.5 cups shredded cheddar cheese
  • 1 tsp garlic powder

Instructions:

  1. In a large pot, melt the butter over medium-high heat.
  2. Add the elbow noodles to the pot, stirring to coat them with the melted butter.
  3. Pour in the Kettle and Fire chicken bone broth and bring it to a boil. Let it cook over medium-high heat for 10 minutes, ensuring a rolling boil.
  4. After 10 minutes, add the milk and pumpkin puree to the pot. Don’t strain the noodles; let them cook in the flavorful broth.
  5. Continue to boil for another 5-8 minutes or until the pasta is cooked and soft.
  6. Add the shredded cheddar cheese and garlic powder to the pot. Stir over medium heat until the cheese is melted, and the sauce becomes smooth.
  7. Once the mac and cheese is ready, let it slightly cool before serving.

Storage Tips:

If you happen to have leftovers (although it’s so delicious that might not happen), store them in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stovetop or in the microwave, adding a splash of milk to maintain that creamy consistency.

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One Pot Pumpkin Mac and Cheese

Ingredients 

  • 2 tbsp butter
  • 1 pound elbow noodles
  • 4 cups Kettle+Fire chicken bone broth
  • 1 cup milk
  • 1 cup pumpkin puree
  • 1.5 cups shredded cheddar cheese
  • 1 tsp garlic powder

Instructions 

  • In a large pot, melt the butter over medium high heat.
  • Add the noodles and stir to coat them with the butter.
  • Add the Kettle and Fire chicken bone broth and cook over medium high heat for 10 minutes (at a boil)
  • After 10 minutes, add the milk and pumpkin puree (don't strain the noodles). Continue to boil for another 5-8 minutes or until the pasta is cooked and soft.
  • Add the shredded cheddar cheese and garlic powder. Stir over medium heat until the sauce is smooth and noodles are cooked.
  • Let the mac and cheese slightly cool and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Tried this recipe?Mention @reallittlemeals or tag #reallittlemeals!

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About Ashley

As a mom to two, I know how stressful feeding little ones can be. That’s why I love helping other parents provide simple, healthy meals that your toddler and whole family will love. From quick and easy snacks, to full meals, I’ve got your mealtimes covered.

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